For the wild garlic caprese, halve the mozzarella and the tomatoes, cut them into thin slices and then arrange them on a plate, add salt and pepper. Mix the vinegar with the sugar and spread over the tomatoes and cheese. Sprinkle the chopped basil and the wild garlic cut into strips and drizzle the olive … Read more
Peel quinces, quarter lengthwise and cut out core. Cut quince quarters into wedges and steam in hot clarified butter, covered, over low heat for about 15 minutes. Mix flour with sugar, salt, vanilla sugar, lemon zest and beer. Stir in eggs. Pull cooled quinces through batter, one at a time, so they are really well … Read more
An asparagus recipe for gourmets: 1. peel the asparagus spears, only the lower third in the case of the green asparagus spears, and bundle them into two portions. 2. put the asparagus in boiling salted water to which sugar, butter and asparagus peelings have been added. Cook the asparagus for 10 to 12 minutes. Remove … Read more
For the beer amisu, whisk eggs and sugar, as well as the grated orange until foamy, stir in mascarino and the nuts. Mix the beer and whisky and dip the biscuits into the mixture. Layer the cream and the biscuits in a mold. Refrigerate. Dust with cocoa.
For the spinach-sheep cheese dumplings, cut the rolls into cubes. Peel and finely chop the onion. Sort the spinach leaves, wash and cut into bite-sized pieces (alternatively use frozen spinach). Mix the bread rolls with milk and eggs and let it soak for a while. In the meantime, heat olive oil in a pan and … Read more
Stir sour cream or crème fraiche, pepper, whipped cream, salt and dill. Cut apple, gherkins into small cubes, tomatoes into quarters, onion into rings. Cut the matie fillet into pieces. Stir everything and let it soak. Serve with boiled, peeled potatoes. Soak the matjes as needed up to 2 hours beforehand. Tip: Serve with a … Read more
Season the lamb shoulder with salt, season with pepper and sear all around in olive oil. Now place herb sprigs and garlic cloves with peel on a baking tray greased with oil. Place the lamb shoulder on top. Flavor with a little pastis and cook at 75-100 °C for about 7 hours. Turn repeatedly to … Read more
Mash banana with a fork to puree. Prepare mayo, sour, banana puree curry, lemon zest, whipped cream and a little bit of juice of a lemon as well as a pinch of salt in a hand mixer or possibly with a purier to a creamy sauce. goes well with: fondue
Season the meat, lightly flour it, turn it in the egg and breadcrumbs on the other side. Roast in oil that is not too hot. Spinach, steamed or as a leaf salad, goes well with this. The green lemon, also called lime or possibly lime, is not about unripe, but it is a very unusual … Read more
Mix well the chia seeds and the yogurt and leave to swell for at least 20 minutes. Squeeze the lemon. Finally, stir in freshly squeezed lemon juice and enjoy the yogurt with chia seeds as a power breakfast.